Zobrazeno 1 - 10 of 13 pro vyhledávání: '"Alisson Santana Da Silva"'
1
Akademický článek
Refrigerated raw milk quality of a processing plant in the north of Parana after the implementation of changes imposed by NI 62 of 2011Qualidade do leite cru refrigerado de uma planta de processamento, no norte do Paraná, após a implementação das mudanças impostas pela NI 62 de 2011
Autor: Elsa Helena Walter de Santana, Lina Casale Aragon-Alegro, Cínthia Hoch Batista de Souza, Marcela de Rezende Costa, Vanerli Beloti, Ronaldo Tamanini, Juliana Ramos Pereira, Fernanda Serpeloni Catanio, Osney Massami Inay, Alisson Santana da Silva
Publikováno v: Semina: Ciências Agrárias, Vol 33, Iss Suplemento 2, Pp 3171-3180 (2012)
This study aimed to compare the microbiological and physicochemical quality of raw milk from individual and collective tanks, identify the psychrotrophic microbiota of refrigerated raw milk and verify compliance with current legislation. The enumerat
Externí odkaz: https://doaj.org/article/07745719771941d98080a6c4d6e2036f
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2
Akademický článek
Action of lactoferrin on the multiplication of Lactobacillus casei in vitro and in Minas fresh cheeseAtividade antimicrobiana; Atividade biológica; Queijo; Probióticos; Produtos lácteos.
Autor: Lina Casale Aragon-Alegro, Marcela de Rezende Costa, Elsa Helena Walter de Santana, Cínthia Hoch Batista de Souza, Hélio Hiroshi Sugimoto, Edson Renato Honjoya, Osney Massami Inay, Alisson Santana da Silva
Publikováno v: Semina: Ciências Agrárias, Vol 33, Iss Suplemento 2, Pp 3153-3162 (2012)
This study evaluated the activity of lactoferrin on the multiplication of probiotic Lactobacillus casei in vitro and in Minas fresh cheese. Growth curves of L. casei in BHI broth containing 1 mg/mL and 2 mg/mL of lactoferrin were performed. Additiona
Externí odkaz: https://doaj.org/article/a7f3f7f59f214be6976765a73eae8c2d
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3
Akademický článek
Viability of Lactobacillus casei in chocolate flan and its survival to simulated gastrointestinal conditionsViabilidade de Lactobacillus casei em flan de chocolate e sua sobrevivência em condições gastrintestinais simuladas
Autor: Lina Casale Aragon-Alegro, Hélio Hiroshi Suguimoto, Elsa Helena Walter de Santana, Osney Massami Inay, Marcela de Rezende Costa, Cínthia Hoch Batista de Souza, Edson Renato Honjoya, Alisson Santana da Silva
Publikováno v: Semina: Ciências Agrárias, Vol 33, Iss Suplemento 2, Pp 3163-3170 (2012)
The aim of this work was to verify the viability of Lactobacillus casei in chocolate flan as well as its survival under simulated human gastrointestinal conditions. After 1 and 15 days of manufacture, the dessert was evaluated for L. casei population
Externí odkaz: https://doaj.org/article/9f1500c3c9af4a19a268c129f8f2871e
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4
Akademický článek
Antimicrobial action of lactoferrin on Staphylococcus aureus inoculated in Minas frescal cheese
Autor: Alisson Santana Da Silva, Edson Renato Honjoya, Sibele Camilo Cardoso, Cínthia Hoch Batista De Souza, Marcela De Rezende Costa, Elsa Helena Walter De Santana, Lina Casale Aragon-Alegro
Publikováno v: Archivos Latinoamericanos de Nutrición, Vol 62, Iss 1, Pp 68-72
The effect of the addition of lactoferrin on Staphylococcus aureus to Minas frescal cheese was evaluated. Three cheeses were made: control (S. aureus), Lf-2% (2% lactoferrin + S. aureus) and Lf-4% (4% lactoferrin + S. aureus). Cheeses were packaged a
Externí odkaz: https://doaj.org/article/2c484d1e42074ba5b675ea434aba7522
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10
Action of lactoferrin on the multiplication of Lactobacillus casei in vitro and in Minas fresh cheese Atividade antimicrobiana; Atividade biológica; Queijo; Probióticos; Produtos lácteos
Autor: Lina Casale Aragon-Alegro, Marcela de Rezende Costa, Elsa Helena Walter de Santana, Cínthia Hoch Batista de Souza, Hélio Hiroshi Sugimoto, Edson Renato Honjoya, Osney Massami Inay, Alisson Santana da Silva
Publikováno v: Semina: Ciências Agrárias, Vol 33, Iss Suplemento 2, Pp 3153-3162 (2012)
This study evaluated the activity of lactoferrin on the multiplication of probiotic Lactobacillus casei in vitro and in Minas fresh cheese. Growth curves of L. casei in BHI broth containing 1 mg/mL and 2 mg/mL of lactoferrin were performed. Additiona
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::548581ba197813f7d446b1c7eea4f158
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13668
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